I just rolled up my very first fattie! It's going to be made for Easter dinner tomorrow. I made my basic ground beef meatloaf recipe and worked in some herb seasoning I had along with the usual ingredients. Then I laid out some thin sliced deli ham on the meat, crumbled up some Maytag blue cheese, and sprinkled the whole works with diced onion. Sorry, no pics. I made the bacon weave and then set the meat loaf roll on it, then rolled it up tight using plastic wrap. It's in the fridge now, contemplating its fate. I have wood chips soaking, to be used tomorrow with my Cobb cooker. I've done pork loins in the Cobb before with delicious results, even in cold weather. Those have taken about an hour and a half, which I know is fast compared to a smoker but should be fine for the fattie, I hope. I'm assuming cooking the fattie will be similar. Somebody please correct me if that's a bad assumption. I could slow the cooking down but my experience with low and slow smoker cooking is next to zero so I'm not real confident at this point. My question is, has anyone else done a fattie in a Cobb? Are there any tips I should be aware of?